Mohamed Shili This delicious 7-layer salad by Paula Deen is a quick and easy crowd-pleaser, perfect for potlucks or family gatherings. With creamy dressing, crispy bacon, and fresh veggies, it’s both vibrant and satisfying. Made with common ingredients, it’s flexible enough to suit any occasion and tastes even better after chilling overnight!
Recipe Ingredients:
- 6 cups chopped romaine lettuce
- 4 cups seeded and chopped tomatoes
- 4 cups seeded and chopped cucumbers
- 1 (16-oz) package thawed frozen baby peas
- ½ cup sliced green onions
- 2 cups sliced radishes
- 2 cups sour cream or light sour cream
- 1 cup mayonnaise or light mayonnaise
- ¼ cup lemon juice
- 2 teaspoons salt
- ¼ cup sugar, optional
- 1½ cups shredded reduced fat cheddar cheese
- 6 slices bacon, cooked crisp and crumbled
How To Make 7 Layer Salad?
- Prepare the base layers: In a large trifle dish or clear glass bowl, layer the romaine lettuce evenly at the bottom. Add a layer of chopped tomatoes, followed by chopped cucumbers.
- Add the middle layers: In a medium bowl, mix the peas and sliced green onions. Spread this mixture evenly over the cucumber layer. Top with a layer of sliced radishes.
- Make the creamy dressing: In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, salt, and optional sugar until smooth and creamy.
- Spread the dressing: Gently spread the dressing over the radish layer, ensuring it reaches the edges to seal the layers beneath.
- Top with cheese and bacon: Sprinkle shredded cheddar cheese evenly over the dressing, followed by the crumbled bacon.
- Chill and serve: Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. Let the salad sit at room temperature for 15 minutes before serving.
Recipe Tips
- Layer Carefully: To keep the salad neat and beautiful, pack each layer tightly and spread ingredients evenly to ensure every bite has a bit of everything.
- Seal the Dressing: Spread the dressing all the way to the edges to lock in freshness and prevent the veggies from drying out or getting soggy.
- Prep Ahead: Chop the veggies and cook the bacon the night before for quicker assembly. Store them in separate airtight containers to maintain freshness.
- Use a Clear Dish: A tall, clear dish not only makes the layers stand out but also helps you gauge the thickness of each layer as you assemble.
- Let It Rest: Refrigerate the salad for at least 8 hours to let the flavors blend and the layers settle, ensuring a perfect texture and taste.
How To Store Leftovers?
Cover the leftover 7-Layer Salad tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 2 days. The flavors will remain fresh, but the veggies may lose some crispness over time.
Nutrition Facts
- Calories: 270
- Saturated Fat: 5.2g
- Cholesterol: 55.9mg
- Sodium: 317.7mg
- Potassium: 154.7mg
- Dietary Fiber: 1.5g
- Sugars: 3.9g
- Protein: 5.7g
Check out More Recipes:
Paula Deen 7 Layer Salad
Description
This delicious 7-layer salad by Paula Deen is a quick and easy crowd-pleaser, perfect for potlucks or family gatherings. With creamy dressing, crispy bacon, and fresh veggies, it’s both vibrant and satisfying. Made with common ingredients, it’s flexible enough to suit any occasion and tastes even better after chilling overnight!
Ingredients
Instructions
- Prepare the base layers: In a large trifle dish or clear glass bowl, layer the romaine lettuce evenly at the bottom. Add a layer of chopped tomatoes, followed by chopped cucumbers.
- Add the middle layers: In a medium bowl, mix the peas and sliced green onions. Spread this mixture evenly over the cucumber layer. Top with a layer of sliced radishes.
- Make the creamy dressing: In a medium bowl, whisk together the sour cream, mayonnaise, lemon juice, salt, and optional sugar until smooth and creamy.
- Spread the dressing: Gently spread the dressing over the radish layer, ensuring it reaches the edges to seal the layers beneath.
- Top with cheese and bacon: Sprinkle shredded cheddar cheese evenly over the dressing, followed by the crumbled bacon.
- Chill and serve: Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. Let the salad sit at room temperature for 15 minutes before serving.
Notes
- Layer Carefully: To keep the salad neat and beautiful, pack each layer tightly and spread ingredients evenly to ensure every bite has a bit of everything.
- Seal the Dressing: Spread the dressing all the way to the edges to lock in freshness and prevent the veggies from drying out or getting soggy.
- Prep Ahead: Chop the veggies and cook the bacon the night before for quicker assembly. Store them in separate airtight containers to maintain freshness.
- Use a Clear Dish: A tall, clear dish not only makes the layers stand out but also helps you gauge the thickness of each layer as you assemble.
- Let It Rest: Refrigerate the salad for at least 8 hours to let the flavors blend and the layers settle, ensuring a perfect texture and taste.
Paula Deen 7 Layer Salad
